• ½ cup freshly squeezed orange juice
• 1 tsp orange zest
• 3 Tbs butter
• 1 cup sour cream
• ½ cup sugar
• 3 eggs
• about 4 – 4 ½ cups flour
• 1 Tbs instant yeast**
• 2 tsp salt

Filling:

• 6 Tbs butter, softened
• ½ cup sugar
• 2 tsp orange zest

Glaze:

• 3 cups powdered sugar
• 3 Tbs butter, softened
• 3 Tbs freshly squeezed orange juice
• 1 Tbs heavy cream
• 1 tsp orange zest
• dash salt

1. Combine orange juice, 1 tsp orange zest, 3 Tbs butter and sour cream in a small saucepan or microwave safe bowl. Heat slowly until butter melts and mixture is warm to touch, but not hot (do not allow mixture to boil).
2. Transfer mixture to a large mixing bowl or stand mixer with a dough hookattached. Mix in ½ cup sugar. Add eggs all at once and mix well. Mix in flour (start with 4 cups), yeast and salt. Knead dough, adding additional flour if necessary, until dough pulls away from the edge of the bowl, but is still soft and slightly sticky. Cover and let dough rest 10 minutes.
3. Combine filling ingredients in a small bowl; stir well.
4. Divide dough in half. On a buttered surface, roll each dough half into a large rectangle about ½” thick. Spread each with half of the filling. Rolldough beginning with the long edge; press edge to seal seam. Slice each dough roll into about 12 rolls (use dental floss or sewing thread for easy cutting). Place rolls in a buttered pan. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
5. Bake at 375°F for about 15-20 minutes, or until barely golden brown. Cool at least 15 minutes before spreading with glaze.
6. Combine glaze ingredients and mix well. Add additional cream or orange juice if glaze is too thick to spread. Spread on warm, but not oven-hotrolls.